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Grilled Mackerel with Smoked Paprika

Name: Grilled Mackerel with Smoked Paprika
Cook time: 25 min
Yield: 4
Ingredients: 4 mackerel, butterflied, or 8 fillets, trimmed and boned – allow approx. 150g per person; 3 tablesp. rapeseed or olive oil; 1 teasp. smoked paprika; 1 teasp. ground cumin; 4 slices of sourdough bread; Pepper Salad; 2 red and 2 yello w peppers, halved and seeded; 90g olives, halved; ½ red onion, finely chopped; Handful fresh basil leaves, torn; Salt and freshly ground black pepper; Salad Dressing; 2 tablesp olive oil; 2 teasp. lemon juice; 1 garlic clove, peeled and chopped; ½ teasp. Dijon mustard

4 people

25 min

Ingredients

4 mackerel, butterflied, or 8 fillets, trimmed and boned – allow approx. 150g per person
3 tablesp. rapeseed or olive oil
1 teasp. smoked paprika
1 teasp. ground cumin
4 slices of sourdough bread

Pepper Salad
2 red and 2 yellow peppers, halved and seeded
90g olives, halved
½ red onion, finely chopped
Handful fresh basil leaves, torn
Salt and freshly ground black pepper

Salad Dressing
2 tablesp olive oil
2 teasp. lemon juice
1 garlic clove, peeled and chopped
½ teasp. Dijon mustard

Mackerel

4 mackerel, butterflied, or 8 fillets, trimmed and boned – allow approx. 150g per person
3 tablesp. rapeseed or olive oil
1 teasp. smoked paprika
1 teasp. ground cumin
4 slices of sourdough bread

Pepper Salad
2 red and 2 yellow peppers, halved and seeded
90g olives, halved
½ red onion, finely chopped
Handful fresh basil leaves, torn
Salt and freshly ground black pepper

Salad Dressing
2 tablesp olive oil
2 teasp. lemon juice
1 garlic clove, peeled and chopped
½ teasp. Dijon mustard

To make the salad. Preheat the grill to medium-high. Place the peppers skin-side up on a baking tray, and grill for 15 minutes until charred. Place in a plastic bag. Cool, peel and slice into strips. Place in a large bowl with the red onion, olives and basil. Season.

To make the salad dressing: Whisk together the olive oil, lemon juice, garlic and mustard. Season and taste then mix it through the salad. Set aside while you cook the mackerel.

To cook the mackerel: Preheat the grill to high. Line a grill pan or baking tray with lightly oiled tin foil then add the fish, skin side down. Mix the olive oil, paprika and cumin together, and brush half of this mixture over the flesh side of the mackerel. Reserve the rest to brush over the bread. Season the mackerel then place under the hot grill and cook for approximately 6 minutes.

Brush the reserved oil over the bread and grill on each side until golden.

To serve: Serve the mackerel with the salad and the bread on the side or take the skin of the mackerel and serve it and the salad on the bread.

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To make the salad dressing: Whisk together the olive oil, lemon juice, garlic and mustard. Season and taste then mix it through the salad. Set aside while you cook the mackerel.

Brush the reserved oil over the bread and grill on each side until golden.

To serve: Serve the mackerel with the salad and the bread on the side or take the skin of the mackerel and serve it and the salad on the bread.